Vegan Pineapple Fried Rice (Printable Version)

A vibrant dish with cauliflower, pineapple, edamame, and fresh veggies for a quick colorful meal.

# Ingredient List:

→ Vegetables & Fruit

01 - 1 medium head cauliflower, riced (approximately 5 cups)
02 - 1 cup pineapple, diced (fresh or canned, drained)
03 - 1 cup shelled edamame (thawed if frozen)
04 - 1 red bell pepper, diced
05 - 4 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1/2 cup peas (fresh or frozen)

→ Sauces & Seasonings

09 - 3 tablespoons tamari or gluten-free soy sauce
10 - 1 tablespoon toasted sesame oil
11 - 1 teaspoon fresh ginger, grated
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sriracha or chili-garlic sauce (optional)
14 - Salt and black pepper to taste

→ Garnishes

15 - 2 tablespoons roasted cashews or peanuts, roughly chopped
16 - 2 tablespoons fresh cilantro or basil, chopped
17 - 1 lime, cut into wedges

# Directions:

01 - Remove leaves and core from cauliflower, then pulse florets in a food processor until rice-sized granules form.
02 - Heat sesame oil in a large nonstick skillet or wok over medium-high heat.
03 - Add minced garlic, grated ginger, and white parts of green onions. Sauté for 1 minute until fragrant.
04 - Add diced carrot and red bell pepper. Stir-fry for 2 to 3 minutes until slightly softened.
05 - Add riced cauliflower, stirring well. Cook for 4 to 5 minutes, stirring frequently, until just tender but not mushy.
06 - Stir in peas, edamame, and pineapple. Cook for 2 to 3 minutes until heated through.
07 - Pour in tamari, rice vinegar, and sriracha if using. Toss everything to coat evenly. Season with salt and pepper as needed.
08 - Remove from heat. Stir in green parts of green onions and half the cilantro.
09 - Serve hot, garnished with chopped cashews or peanuts, remaining cilantro, and lime wedges.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, making weeknight cooking feel less like a chore and more like a happy accident.
  • The contrast of sweet pineapple, nutty sesame, and spicy heat creates layers of flavor that keep you coming back for another bite.
  • You get to feel great about eating something packed with vegetables, protein, and all the color of the rainbow.
02 -
  • Cauliflower releases water as it cooks, so if your skillet starts looking wet, bump the heat up and let it cook a bit longer—the moisture will evaporate and your texture becomes exponentially better.
  • Don't crowd the pan when you first add the cauliflower; give it space to interact with the heat rather than steam, which is the difference between fried and stewed.
03 -
  • Toast your cashews or peanuts in a dry skillet for 2 minutes right before serving—this amplifies their flavor and adds a final layer of sophistication to the dish.
  • If you're cooking for someone who loves heat, stir in the sriracha for most of the dish but reserve a little to drizzle on individual bowls so everyone can control their spice level.
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